Easy Peasy Breakfast
Ham and Cheese Egg Muffins are my favorite! They’re bite-sized, no fuss, and super easy. You know when you’re running out the door and you have nothing healthy for breakfast? Maybe all you can get is a slice of toast, but you really need some protein and something substantial to keep you going? Well, these are mini muffins are perfect!!!! They’re packed with healthy fats and protein, so you can make it through the morning until you have time for a real meal.
One of my favorite things to do for breakfast with this recipe is to make it ahead of time, so that I don’t have to worry about breakfast during the week. I make a big batch, then leave them in the fridge, or even freeze them! Then I pop a few into the toaster oven or microwave when I’m ready to eat to warm them up. There’s no work, no mess, and it really couldn’t be easier. I made the recipe with simplicity in mind – they only take 5 minutes to prep and few ingredients. So what are you waiting for?!
Ham and Cheese Egg Muffins
The savory combination of eggs, ham, and cheese is a breakfast classic. It’s cheesy, satisfying, and absolutely delicious. While ham and cheese is one of the favorites in my house, you can also change up the flavors to make a variety of egg cups. There are also so many ways to eat these little bites, so you can absolutely turn them into a real meal too!
Other flavor combinations:
- Turkey and Swiss
- Bacon and Cheddar
- 3 Cheese (Swiss, Cheddar, American)
- Smoked Salmon and Chive
Enjoy them…
- On their own with a cup of coffee!
- Chopped up into a salad with healthy ranch dressing.
- Topped with guacamole for a delicious bite.
- Served with a plate of veggies and Roasted Sweet Potato Fries.
Easy Breakfast Egg Muffins
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Ingredients
- 6 eggs
- 3 slices of American or cheddar cheese, diced
- 3 slices of ham, diced
- Sea salt and pepper
- Avocado oil, for greasing (or use silicone cupcake liners)
Instructions
- Preheat your oven to 350 degrees F.
- Combine eggs, cheese, ham, salt and pepper in a bowl.
- Grease your muffin tins with avocado oil.
- Add egg mixture to each tin, filling each about 3/4 full.
- Bake the egg cups until the eggs are cooked through (about 15-25 minutes depending on the size of the egg cups).
Notes
You can use mini muffin tins for mini egg cups (shown in the pictures) or you can use regular-sized muffin tins. Make sure you DON'T use paper cupcake liners - trust me, the egg cups will stick and make a mess!
